Beef & Broccoli Stir Fry

beef-broccoli-stir-fry

I love a good weeknight stir fry. And while this chicken stir fry has been my go-to for a long time, I’ve been craving beef lately. And something a tad more interesting and a little more indulgent feeling. This stir fry turned out exactly how I wanted it to- the perfect savory flavor combination in a delicious rich but healthy sauce. We loved it and will be making it LOTS. Step aside, chicken. Also if you have any suggestions for storing your wok in a normal sized kitchen cabinet, please let me know. I feel like they don’t need to be quite so big and awkward.

Recipe

  • 1 lb top sirloin
  • 3-4 cups chopped broccoli
  • 3 cups chopped carrots (1-inch pieces)
  • 1/2 cup diced white onion
  • Olive oil

Marinade

  • 3 tablespoons soy sauce
  • 2 tablespoons corn starch
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil

Sauce

  • 3/4 cup water
  • 1/2 cup low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon corn starch
  • 1/4 tsp ground ginger (or fresh would be better, if you have it!)
  • 1/4 tsp minced garlic (jar) or 1 clove garlic

Slice the sirloin into thin 1-inch strips. Combine the marinade ingredients and marinate for at least 30 minutes (but no longer than 24 hours). In a large saucepan or wok, add about 1/2 cup water and some olive oil. Add the veggies, stir around and then cover and steam for about 8-10 minutes until soft but not mushy. Transfer the veggies to a bowl. Pour out any remaining water if necessary, add another tablespoon of oil to the wok, then add the meat. Cook until no longer pink, stirring to get all sides, about 8-10 minutes.

Mix all the sauce ingredients. Add the sauce to the meat, stirring to coat over medium heat. Allow to thicken, then add back in the veggies. Mix everything to evenly distribute the sauce and meld all the flavors. Serve over rice or noodles. Then begin the annoying process of figuring out where to put your giant wok this time.

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